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Katsu curry sauce

• Cassie Best

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Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 3.6 out of 5.15 ratingsRate

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Make our easy take on katsu curry sauce to take your midweek meal from bland to brilliant. Pour over crunchy chicken katsu or tofu for a filling family dinner

Gluten-free

Vegetarian

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Cassie's tips for making the best katsu curry sauce:

• I let the onions cook until they're really soft before adding the spices. It takes a little extra time, but it gives the sauce a sweeter, richer flavour and a smoother finish.
• I love serving this with crispy chicken katsu, but it's just as delicious spooned over breaded tofu, roasted vegetables or crispy cauliflower for a vegetarian version. Steamed rice and a little pickled ginger make the perfect accompaniments.
• If I'd like a little more sweetness or warmth, I'll stir in a teaspoon of honey or grated apple while the sauce simmers.
• This sauce freezes well, so I often make a double batch and freeze it in portions. It's perfect for quick weeknight meals - simply defrost and reheat whenever you need it. Give it a good stir when reheating.

Ingredients

Nutrition

Units:

MetricUS

• 1 tbsp rapeseed oil

  or vegetable oil

• 2 onions

  chopped

• 2 large carrots

  chopped, plus 1 peeled into ribbons

• 2 garlic cloves

  crushed

• thumb-sized piece ginger

  peeled and grated or finely chopped

• 1 tbsp curry powder

  mild or medium depending on your spice tolerance

• ½ tsp ground turmeric

• 400ml can coconut milk

• 2 tsp maple syrup

  or honey

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Nutrition: per serving

• kcal262
• fat20g
• saturates15g
• carbs15g
• sugars11g
• fibre4g
• protein3g
• salt0.07g

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Method

• step 1

  Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.

• step 2

  When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.

• step 3

  Serve over rice with chicken katsu or tofu.

Cassie Best

Cassie is our Head of Food. After training as a chef at Leiths School of Food and Wine, she's worked for Good Food for the last 13 years, creating hundreds of recipes, including many you see on the cover of the magazine. She has a passion for creating easy family meals that everyone can cook and also loves to bake with her two children. See more of Cassie's recipes

Recipe from Good Food magazine, June 2019

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A star rating of 3.6 out of 5.15 ratings

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